Berry Thyme Cornbread

This would be an excellent on-hand snack, if it didn’t disappear so quickly. Serve as a side dish, or with butter for a comfort-food treat.

Recipe by Marisa of uprootkitchen.com/

blackberry thyme cornbread

Ingredients

1 C white whole wheat flour
1 C medium grind cornmeal
1 T baking powder
¾ t dried thyme
¾ t salt
½ C water or milk
¼ C avocado oil or other neutral oil
¼ C honey
2 large eggs
1 C frozen marionberries (do not tha

Preparation

Step 1
Preheat the oven to 400 degrees.

Step 2

Combine flour, cornmeal, baking powder, thyme, and salt in a bowl. Stir well.

Step 3
Add all the liquids to the same bowl: water or milk, oil, honey, and eggs. Mix until just combined and let sit for 10 minutes.

Step 4
Toss frozen berries with a bit of flour and stir into the cornbread mixture.

Step 5
Line an 8×8 pan with parchment paper and spread cornbread into pan.

Step 6

Bake for 24-28 minutes, until a knife comes out clean from the middle of the cornbread and the top is well browned. Allow the cornbread to rest for 10-15 minutes before slicing.

Notes
Cornbread is best the day-of. Store extra slices in an airtight container on the counter for up to 3 days once cool, or freeze individually wrapped portions for up to 1 month.
I use medium-grind cornmeal for this recipe for extra texture, but feel free and substitute regular cornmeal.
If you’re substituting in fresh thyme, use 2 tablespoons of the chopped fresh herbs.